Vegetable bulgur casserole with feta cheese

Name: Vegetable bulgur casserole with feta cheese
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 400 g Broccoli; 3 large carrots; 1 TEASPOON Vegetable broth; 250 g Bulgur (coarse wheat groats); 1 medium onion; 1 TABLESPOON Olive oil; 2–3 small twigs rosemary; 3-4 Stem(s) Thyme; 1 can(s) (425 ml) Tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Feta cheese; 7-10 Tbsp Grease

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

400 g Broccoli
3 large carrots
1 TEASPOON Vegetable broth
250 g Bulgur (coarse wheat groats)
1 medium onion
1 TABLESPOON Olive oil
2–3 small twigs rosemary
3-4 Stem(s) Thyme
1 can(s) (425 ml) Tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Feta cheese
7-10 Tbsp Grease

Directions

1
Cut broccoli into small florets and wash. Peel, wash and slice the stems and carrots. Bring 3/8 l water and broth to the boil. Cover the vegetables and cook them for about 5 minutes.
2
Rinse and drain the bulgur. Peel and halve the onion and cut into strips. Drain the vegetables and collect the cooking water.
3
Heat the oil. Fry the onion and bulgur in it. Add vegetable water, bring to the boil, cover and cook for about 5 minutes.
4
Wash the herbs, dab dry and chop coarsely, except for a little to garnish. Stir the tomatoes together with the juice into the bulgur while chopping the tomatoes. Cook for another 5-10 minutes. Season with salt and pepper.
5
Cheese crumbles. Fold the vegetables and half of the cheese into the bulgur and fill into a greased casserole dish. Spread the remaining cheese on top. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 20 minutes.
6
Garnish with remaining herbs.